Cauliflower Crust Bacon & Eggs Pizza
To make this recipe gluten-free, take out the bacon or use a GF brand!
Make This Recipe
- 4 cups cauliflower crumbles
- 1 Eggland's Best egg (large)
- 1 cup finely shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- handful of arugula or chopped spinach
- thin tomato slices
- 4 to 5 slices cooked bacon
- 4 Eggland's Best eggs (large)
- 1/4 cup shredded Parmesan cheese
Place the cauliflower crumbles into a microwave-safe bowl and microwave dry for 8 minutes. Let the cauliflower cool for a bit.
Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface).
In a medium bowl, mix the cooked cauliflower crumbles with the remaining crust ingredients.
Pat the "crust" into a 9 to 12-inch round on the prepared pan.
Bake for 15 minutes (or until golden). Remove the crust from the oven, and reduce the oven temperature to 400 F.
Carefully flip the crust over (if you have it on parchment paper, you can just use the parchment to help flip it over!
Sprinkle arugula or spinach over the crust. Top with tomato slices and sprinkle bacon on top.
Carefully crack 4 eggs on top of it all, and sprinkle with Parmesan.
Put the pizza back into the oven and bake for 8 minutes, or until the eggs are cooked through as you like them.
Cut into 4 slices and serve immediately.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||8 g|
|Dietary Fiber||3 g|